Chicken Kiev Recipe

Chicken Kiev Recipe
By The Cooking World, Editorial Staff
July 31, 2020

Delicious Chicken Kiev Recipe from Meat The Ultimate Companion Cookbook

In this week's recipe, we are finally back with one of your favorite series, We Cook Books. Today we decided to share with you a fabulous Chicken Kiev Recipe from one of the best cookbooks we had the opportunity to review, Meat The Ultimate Companion.

For us, this is one of the best Chicken Kiev Recipes we already tried. Besides being easy to do, this recipe makes a very flavorful and succulent chicken breast.

55 minutes
1 hour 5 minutes


For the Chicken Kiev

4 skinless chicken breasts with wings attached
300 g (2 cups) all-purpose flour
30 g (1 1/2 tablespoon) sea salt
2 g (1 teaspoon) black pepper
4 eggs lightly whisked
240 g (4 cups) panko (Japanese) breadcrumbs
Vegetable oil, for Shallow-frying

For the Herb and Garlic Butter

150 g ( cups) unsalted butter, at room temperature
2 garlic cloves, finely chopped
(1/3 cup) finely chopped mixed herbs, such as parsley, tarragon and chives
Finely grated zest of 1 lemon.
Sea salt
Freshly ground black pepper

For the Mashed Potatoes

900 g (2 pounds) medium Yukon Gold potatoes, scrubbed
12 g (2 teaspoons) sea salt
325 g (1 1/2 cups) whole milk
60 g (1/4 cup) heavy cream

For the Peas

300 g (0.6 pounds) frozen green peas
45 g (3 tablespoons) butter
2 cloves garlic fresh, crushed
Sea Salt
Freshly ground black pepper

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  1. To make the herb and garlic butter, beat the ingredients together in a small bowl to combine and season with sea salt and black pepper.
  2. To prepare the chicken, make an incision along one side of each breast, creating a deep pocket. Spoon a quarter of the butter mixture into each pocket, pushing to the back of the pocket. Brush edges of the pocket with a little of the egg, dust with a little flour, and press together to seal. Refrigerate until butter is firm (1 hour).
  3. Combine the flour with the sea salt and black pepper. Put the seasoned flour, eggs, and the breadcrumbs in separate bowls. Dip Each piece of chicken in flour, then egg, shaking off excess. Dip into the breadcrumbs, pressing so the breadcrumbs stick to the chicken, coating it completely. Dip onde again into the egg and breadcrumbs to double coat. Lay the crumbed pieces on a tray and refrigerate for 30 minutes to set the coating.
  4. Meanwhile, place the potatoes in a large pot and pour in cold water to cover. Add a large handful of sea salt (water should taste like the ocean) and bring to a boil. Reduce heat and simmer until potatoes are very tender but not crumbly, 30–35 minutes. Drain, briefly rinse with cool water to remove any excess starch and return potatoes to warm pot (off heat) to dry while you heat the milk mixture and fry the chicken breasts.
  5. Preheat the oven to 180ºC (350ºF). Heat 3 cm (1 1/4 inches) of the vegetable oil in a large, deep frying pan over medium-high heat to 160 ºC (315ºF) or until a cube of bread dropped into the oil browns in 30 seconds. Shallow-fry the chicken pieces in two batches, turning occasionally for 5-6 minutes until golden brown. Transfer to a wire rack on a baking tray and bake for 10-12 minutes until cooked through.
  6. Combine peas, butter, and garlic in a medium-sized skillet.
  7. Cook at medium heat until butter is melted and peas are heated through about 5-7 minutes. Stir occasionally.
  8. Warm milk and cream in a small saucepan over medium heat for about 5 minutes. Remove pan from heat.
  9. Pass hot potatoes through ricer or food mill into a large bowl (cold potatoes will become gummy). Add butter and salt and nutmeg stir until butter is completely incorporated. Strain warm milk mixture through a fine-mesh sieve into a large measuring glass. Pour into potatoes 1/2 cupful at a time, stirring after each addition until liquid is fully incorporated and mixture until smooth before adding more.
  10. Plate everything and serve.
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